Izmir Sütlü Börek Recipe
Introduction to Izmir Sütlü Börek
Izmir Sütlü Börek is a delightful and unique dish hailing from the beautiful coastal city of Izmir in Turkey. Known for its rich culinary heritage, Izmir offers an array of flavors that are a testament to its historical melting pot of cultures. Sütlü Börek, translating to 'milky pastry,' is a savory treat made primarily with milk and delicate layers of phyllo dough, traditionally filled with savory ingredients. While Börek is a common dish through various cuisines within the former Ottoman Empire, the Izmir version distinguishes itself with its creamy texture and the generous use of milk.
History of Börek
The history of Börek dates back to the era of the Ottoman Empire, where this kind of layered pastry was a staple food across the empire's vast expanse. Initially popular among the Turks, it soon spread to other communities within the empire due to its delicious taste and versatility. In Izmir, with its strategic port and fusion of various Mediterranean influences, Börek evolved into a distinct form. The addition of milk became a signature element, which reflects the culinary creativity of the region.
Ingredients
- Phyllo Dough - 500g
- Milk - 1 liter
- Butter - 100g, melted
- Feta Cheese - 200g, crumbled
- Eggs - 2
- Salt - 1 tsp
- Black Pepper - 1 tsp
- Parsley - 2 tbsp, chopped
Preparation
Step 1: Preparing the Filling
In a large bowl, crumble the feta cheese and combine it with the eggs. Mix these well until they are integrated into a consistent filling mixture. Add the parsley, salt, and black pepper to the mixture, ensuring an even distribution of flavors throughout. The herbs and seasoning should subtly enhance the cheese without overpowering its tangy flavor.
Step 2: Preparing the Phyllo Dough
Lay out the phyllo dough sheets on a clean, flat surface. Cover them with a slightly damp cloth to prevent drying. As you will need multiple layers, it’s important to keep them pliable and soft.
Step 3: Assembling the Börek
Preheat your oven to 180°C (350°F). Grease a baking dish with some of the melted butter using a brush. Place the first sheet of phyllo dough in the dish and lightly brush it with butter. Repeat this process with about a third of the stack, brushing each layer before adding the next.
After layering a third of the phyllo dough, evenly spread half of the cheese filling over it. Then cover this layer with another third of the dough, repeating the butter-brushing process. Spread the remaining cheese mixture, and finally, add the last third of the phyllo dough, each buttered in between.
Cooking Process
With the Börek assembled, pour the entire liter of milk evenly across the unbaked Börek, allowing it to soak through the layers. This is the defining step for Izmir Sütlü Börek, as the milk will create that characteristic creamy texture as it bakes.Set your timer to bake the Börek in the preheated oven for approximately 45 minutes to 1 hour. You'll know it's ready when the top turns a light golden brown and the phyllo dough layers have absorbed the milk, providing a thick and pudding-like interior. This particular cooking method gives the Börek its luscious texture that’s slightly denser than traditional dry-layered versions.
Enjoying Izmir Sütlü Börek
Once cooked, let the Börek cool for about 10 to 15 minutes, allowing it to set and making it easier to cut. Serve it warm to experience the full softness of the milk-infused pastry. Izmir Sütlü Börek is perfect as a breakfast delight or a standout dish at brunch, notably when paired with fresh tea or Turkish coffee. Enjoy it with a side of tomato and cucumber slices drizzled with olive oil and a pinch of salt for a refreshing complement. This recipe will bring a slice of Izmir’s culture into your kitchen, showcasing how simplicity and technique can lead to complex, delicious results.